A classic mushroom soup is a comforting dish that celebrates earthy flavors with simple ingredients. To start, gather 200g mixed mushrooms (such as cremini, shiitake, and oyster), 1 onion (diced), 2 garlic cloves (minced), 30g butter, 500ml vegetable broth, 200ml heavy cream, and salt and pepper to taste.
Begin by cleaning the mushrooms—wipe them with a damp cloth to preserve their texture. In a large pot, melt the butter over medium heat and sauté the onion until translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant. Toss in the mushrooms and cook for 8–10 minutes until they release their moisture and turn golden brown.
Pour in the vegetable broth, bring to a simmer, and let it cook for 15 minutes to deepen the flavors. Use an immersion blender to puree the soup until smooth, or transfer it to a regular blender in batches. Return the soup to the pot, stir in the heavy cream, and heat gently—do not boil. Season with salt and pepper to taste.
For extra richness, garnish with fresh herbs like thyme or parsley, a drizzle of truffle oil, or a sprinkle of toasted breadcrumbs. This velvety soup pairs perfectly with crusty bread, making it a timeless favorite for any season.